Caviar and Chopped Eggs on Biscuits

1. 1

   Place the eggs in a saucepan with enough cold water to cover by 2 inches.

2. 2

   Bring to a boil over medium-high heat, cook for 1 minute, cover, and remove from heat.

3. 3

   Let stand for 10 minutes.

4. 4

   Drain the eggs, cover with ice, and place under cold running water to stop cooking.

5. 5

   Peel the eggs; finely chop.

6. 6

   Place in a bowl with the mustard and mayonnaise; stir to combine.

7. 7

   Season with salt and pepper.

8. 8

   To serve, place 1 rounded teaspoon egg mixture on a digestive biscuit, top with caviar, and garnish with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.